Roasted Red Pepper Hummus
Can be doubled | Can be halved | Makes great leftovers
We love hummus! I make all kinds of varieties with different flavors blended in, but this one is a great “go-to” for parties or guests. It has a gorgeous color ~ very appetizing when served on a plate surrounded by whole grain pita wedges. Most store bought hummus is made with crappy oils and a lot of them! It’s easy to make your own healthy hummus at home and it tastes so much better than the kind in the plastic tubs. The addition of the roasted red peppers not only adds a beautiful hue but also helps create a smooth, satisfying texture without having to add a lot of oil or tahini. You can double or triple this recipe and have enough to make multiple meals from it. ~ Susan
1 cup soft cooked chickpeas (I use dried, soaked overnight, cooked very tender)
1/2 tablespoon sesame tahini
1/2 tablespoon olive oil
1/4 cup roasted red pepper, chopped (the jarred kind is great)
2-3 teaspoons fresh lemon juice (start small and add more till it’s right)
1 clove garlic – minced (or about 1/2 teaspoon dried granulated garlic)
pinch of sugar or a few drops of agave nectar
sea salt to taste
water as needed
optional – add a dash of hot red chile flakes, hot sauce or cayenne if you like a hot, spicy hummus
Make sure your chickpeas are cooked very soft, then cooled to room temperature – this creates a nice, creamy texture for the hummus.
Put everything except water in a food processor fitted with the double blade and puree, scraping down the sides to incorporate everything evenly
Add water in small amounts and continue blending until you get the consistency you like.
Taste and add more salt, lemon, garlic to your liking.
The sugar/agave might sound like a weird touch, but sometimes the little element of sweet really brings the whole flavor together. It doesn’t make the hummus taste sweet at all, just rounds out the whole flavor.
Serve as an appetizer or snack with whole grain pita wedges. Garnish the hummus with a dash of paprika and a parsley sprig for a nice presentation.
Make it a meal for two by serving 2 equal portions of hummus on 2 entree plates, surrounded by sliced cucumbers, tomatoes, red or yellow bell peppers, pita wedges, olives, maybe a sprinkle of feta, and a wedge of lemon.
Use as a sandwich filling!